Villa Archange

06110 LE CANNET

17.5/20
Prestige Restaurant

BOOK

9 PHOTOS

Chef Bruno Oger

Cooking French | Gastronomic | Local | specialty

Price Indicative price per person (excl. drinks)

115€ à 370€

Gault&Millau's review

17.5/20

Prestige Restaurant The large courtyard of this white bastide with gray shutters, serene and warm, surrounded by plants, lends itself to softness. Inside, exquisite objects of exquisite taste line the walls, lined with paintings by Hélène Oger. In harmony with the decor, Bruno Oger's cuisine is elegantly simple, with no false notes, far removed from the glitz and glamour of the Croisette. The chef, in constant communion with local fishermen and small-scale producers, including his neighbor Jean-Charles Orso, a market gardener, blends iodine and wild thyme, highlighting his native Brittany and Provence. We can't get enough of his signature dish, tenderized abalone from the island of Groix, just pan-fried and crunchy with purple artichokes, but we also love the buckwheat tartlet with crab, cauliflower and a few grains of osciètre caviar. Then there's the sublime grilled red mullet, smoked tomatoes, tuna belly with herbs, and roasted langoustine with spinach and snow peas, enhanced by a vadouvan sauce made with onion, garlic, curry leaves, mustard seeds, coriander and fenugreek. And let's not forget the blue lobster with braised fennel, paired with a very impressive carcass, cardamom and orange jus, and the fillet of sea bass cooked to perfection, which this magnificent Breton puts on a creamy acquerello risotto aged 7 years in silos on the Po plain, accompanied by coriander, Sicilian pine nuts and chayotes. And then there's the tender breast of Bresse poultry cooked in an oregano jus. For dessert, pastry chef Yohan Jara creates a festival of "écume chocolat neige", cocoa mucilage ice cream and, to refresh, a lemon with citrus flakes, blood orange sorbet and olive oil. Axel Dervieux's wine list features over 400 references, including great vintages and a few discoveries (Limoux 2021 "La Petite Cordillère" from Domaine Bernatas, Saint-Romain "Combe Bazin" 2018 from Henri et Gilles Buisson, Condrieu "Authentic" 2022 from Domaine Verzier). In the dining room, Éric Escazeaux manages a well-practiced team, adding to the atmosphere of this fine establishment.

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